Identifying Whole Grains

April 8, 2008 12:00 am

The Center for Nutrition Policy and Promotion, an organization of the U.S. Department of Agriculture, recommends making at least half of your grain choices whole grains. Whole grains contain the entire grain kernel—the bran, germ, and endosperm. The following are some whole grains and whole grain products to look for:

AMARANTH

BROWN RICE

BUCKWHEAT GROATS OR KASHA

BULGUR (CRACKED WHEAT)

KAMUT BERRIES

MILLET

MUESLI

OATMEAL OR STEEL-CUT OATS

POPCORN

QUINOA

SORGHUM

SPELT BERRIES

TEFF

TRITICALE

WHOLE-GRAIN BARLEY

WHOLE-GRAIN CORNMEAL

WHOLE RYE

WHOLE WHEAT BERRIES

WHOLE WHEAT BREAD

WHOLE WHEAT CEREAL FLAKES

WHOLE WHEAT CRACKERS

WHOLE WHEAT PASTA

WHOLE WHEAT SANDWICH BUNS AND ROLLS

WHOLE WHEAT TORTILLAS

WILD RICE

Note: Some grain products contain significant amounts of bran, which provides fiber and is important for good health. However, products with added bran or bran alone (such as oat bran) are not necessarily whole-grain products.

Disclaimer Statements: Statements and opinions expressed on this Web site are those of the authors and not necessarily those of the publishers or advertisers. The information provided on this Web site should not be construed as medical instruction. Consult appropriate health-care professionals before taking action based on this information.